Alcohol reduction in red and white wines by nanofiltration of musts before fermentation
CM Salgado, E Fernández-Fernández, L Palacio… - Food and bioproducts …, 2015 - Elsevier
One of the consequences of global warming is the early ripening of grapes which promotes
a sugar content increase. Fermentation of their must leads to wines with an alcoholic degree
higher than desired. The scope of this study is to select a nanofiltration (NF) technique to
reduce the alcohol content of wines approximately 2° by controlling the sugar content of
grape must before its fermentation. For this purpose the performance of single-stage and two-
stage NF processes using a spiral wound membrane unit were compared for white must …
a sugar content increase. Fermentation of their must leads to wines with an alcoholic degree
higher than desired. The scope of this study is to select a nanofiltration (NF) technique to
reduce the alcohol content of wines approximately 2° by controlling the sugar content of
grape must before its fermentation. For this purpose the performance of single-stage and two-
stage NF processes using a spiral wound membrane unit were compared for white must …
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